Coq au Vin, · 2 servings

Cut the rind off 43 to 57 g chunk of lean bacon and slice the bacon into sticks about 2.5 cm (1 in) long and 6 mm (¼ in) thick.

Simmer the bacon sticks in 1.89 l water for blanching for 10 min. Drain, rinse in cold water and dry well.

Sauté the bacon slowly in 15 ml cooking oil in the casserole over moderate heat (an electric skillet set to 127 °C). When it is very lightly browned, lift it out to a side dish and leave the fat in the pan.

Dry 565 to 680 g cut-up frying chicken thoroughly in a towel. Raise the heat (182 °C in an electric skillet) and brown the pieces on all sides in the hot fat.

Season the chicken with 1 ml salt and 0.3 ml black pepper, return the bacon, cover and cook slowly (149 °C) for 10 min, turning the chicken once.

Uncover, pour in 30 ml cognac and light it with a match. Shake the pan back and forth for several seconds until the flames die down.

Pour 355 ml young red wine, such as Burgundy, Mâcon or Chianti over the chicken and add just enough 120 to 235 ml beef stock to cover it. Stir in 7.5 ml tomato paste, 1 clove garlic, 0.6 ml dried thyme and ½ leaf bay leaf.

Bring to a simmer, cover and simmer slowly for about 30 min, until the chicken is tender. Start the onions and mushrooms meanwhile.

Drop 6 to 12 small white onions into a pan of boiling water, bring it back to the boil and boil for 1 min. Drain.

Shave off the ends, slip off the skins and cut a deep cross into each root end with a small knife, so the onions stay whole as they cook.

Heat 7.5 to 15 ml cooking oil in a frying pan, add the onions and toss them for several minutes until lightly browned.

Pour in water to come halfway up the onions, add 0.6 to 1 ml salt, cover and simmer slowly for 25 min to 30 min, until tender.

Trim the base of the stems from 115 g fresh mushrooms, wash caps and stems quickly in cold water and dry them in a towel. Quarter the caps and cut the stems on the bias into chunks of a similar size.

Heat 7.5 ml butter and 3.5 ml cooking oil in a frying pan. When the foam is bubbling hot, add the mushrooms and sauté over high heat for 4 min to 5 min, until lightly browned.

When the chicken is tender, pour the cooking liquid into a saucepan. Skim off the fat and, if the flavour needs concentrating, boil the liquid down.

Take the pan off the heat. Blend 15 ml butter and 22 ml flour to a smooth paste in a saucer and beat it into the liquid with a wire whisk.

Bring back to the simmer, stirring, and simmer for 1 min to 2 min until the sauce has thickened.

Scrape in the onions and mushrooms and simmer for 1 min to blend the flavours. Taste carefully, adding salt and pepper if needed, then pour the sauce over the chicken.

Shortly before serving, bring to a simmer while basting the chicken with the sauce, then cover and simmer slowly for 4 min to 5 min, just until the chicken is hot through. Do not overcook it now.

Serve from the casserole, or arrange on a hot platter and decorate with parsley sprigs.